Friday, February 4, 2011


We made this recipe together with our son. He loved mixing and making a mess, and also loved being able to lick the spoon well before anything had gone in the oven. 
We did decorate some with icing, but the sugar rush was quite intense, and let's just say we're not doing the icing anymore! We weren't that successful with rolling it out and using cookie cutters - simple shapes were OK, but anything more delicate didn't work. However, we did manage to make a rather bulky looking motorbike... it got eaten before I managed to take a photo. But be creative, and you'll have fun in the process!

1/2C boiling water
1C golden syrup
3½C plain flour
1t bicarbonate soda
1½t ground ginger (check label to make sure no nut or sesame traces)
½t ground cinnamon (check label to make sure no nut or sesame traces)
½t salt

Melt butter in boiling water. Add golden syrup.
Sift dry ingredients together, add to wet mixture and beat till well combined.Wrap in plastic and refrigerate 30 to 60 mins.
Roll out dough onto slightly floured surface. Cut and shape to suit.
Don’t knead too much or else gingerbread becomes tough and chewy.
Bake in oven at 190deg C for 15 to 20 mins.
Remember they will not feel “done” until they are cool.

Adapted from “Fast Ideas – safe recipes for kids” published by Ilhan Food Allergy Foundation Ltd.

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